Easy Pancake Recipes

August 23, 2008

Who doesn’t love a pancakes for breakfast? These pancake recipes are fast and easy to make. You’ll whip up a stack of hot pancakes in no time.

We recommend Dine Without Whine for even more quick and easy dinner recipes, delivered to your email inbox every week along with a grocery list.

INGREDIENTS:

* 2 cups flour
* 2 cups milk
* 2 eggs (beaten)
* 1/3 cup butter (melted)
* 2 tablespoons sugar (optional)
* 2 teaspoons baking powder
* 1/2 teaspoon salt

DIRECTIONS:

Makes approximately 8 pancakes

In a large bowl combine flour, milk, beaten eggs, 1/3 cup melted butter, sugar, baking powder and salt until just blended. Preheat lightly greased griddle or frying pan. Pour about 1/4 cup of batter into pan per pancake. Cook until pancakes begin to bubble. Flip once and cook for 1 to 2 minutes longer. Serve with maple syrup, jam or fruit.

* This is a basic, easy pancake recipe you can easily vary. Try adding fresh cut fruit or chocolate chips to the batter for variation.

Easy Recipe For Cinnamon Rolls

August 23, 2008

What’s better on a Sunday morning than waking up to oey-goey cinnamon rolls. Now you can wake up your kids to those sticky treats with this easy recipe for cinnamon rolls.

We recommend Dine Without Whine for even more quick and easy dinner recipes, delivered to your email inbox every week along with a grocery list.

INGREDIENTS:

* 1 loaf frozen bread dough, thawed
* 2/3 cups brown sugar
* 4 tablespoons melted butter
* 1 teaspoon ground cinnamon
* 1/3 cup heavy cream
* 2/3 cup sifted powdered sugar
* 1 tablespoon milk
* ½ teaspoon vanilla extract
* ½ cup chopped walnuts or pecans

DIRECTIONS:

Roll dough into a rectangle shape and brush with the melted butter. In a large bowl, combine sugar, cinnamon and chopped nuts then layer over dough. Then starting with the long end, roll the dough up into a log. Moisten edges with a little water to seal.

Then cut roll into slices. Place rolls into lightly buttered cake pans and set aside at room temperature. Allow to rise for approximately 1 ½ hours (dough will have doubled). Finally pour the heavy cream over rolls and bake at 350F for approximately 25 to 30 minutes.

Combine sugar, milk and vanilla and drizzle over rolls during the last 5 minutes of baking.

Cranberry Pumpkin Bread Recipe

August 23, 2008

Cranberries and pumpkin combine in this delicious breakfast bread that will bring back font memories of Thanksgiving and Christmas any day of the year. Just try this cranberry pumpkin bread recipe and taste for yourself.

We recommend Dine Without Whine for even more quick and easy dinner recipes, delivered to your email inbox every week along with a grocery list.

INGREDIENTS:

* 2 1/4 cups flour
* 2 teaspoons baking powder
* 1 tablespoon pumpkin pie spice
* 1/2 teaspoon salt
* 2 eggs (beaten)
* 1 cups brown sugar
* 1 (15 ounce) can pumpkin puree
* 1/2 cup vegetable oil
* 1 cup fresh or dried cranberries

DIRECTIONS:

In a large bowl combine flour, baking powder, sugar, pumpkin pie spice and salt. Mix well. In a separate bowl, combine pumpkin, eggs and oil. Mix well. Add pumpkin mixture to flour mixture and stir well. Fold in the cranberries.

Transfer mixture to two lightly greased loaf pans. Bake in a preheated oven at 350F for approximately 45 to 55 minutes or until golden and baked through. Cool for 5 minutes in pan before removing to wire rack to cool
completely

« Previous PageNext Page »